Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). One address per order. Additional fee for expedited shipping.
Miyazakigyu Wagyu Beef Meatballs and Udon Noodle Bowl with Cucumber and Radish Salad
Prep Time: 45 Minutes
Cook Time: 25 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF MEATBALLS
Preheat your oven to 400°F.
Add all of the meatball ingredients (Miyazakigyu Wagyu ground beef, minced ginger, minced garlic, soy sauce, kosher salt, sriracha, panko breadcrumbs, and minced green onion) to a medium-size bowl.
Mix until well combined.
Then, divide the mixture into 1 1/2 or 2 ounce portions, and round the mixture into meatballs.
Place all of the assembled meatballs on a parchment paper-lined baking sheet.
Bake the Miyazakigyu Wagyu beef meatballs for 25 minutes.
NOTE: Prepare the udon noodles while the meatballs are cooking.
Let the meatballs cool for 10 minutes before tossing them in the glaze.
PREPARING THE UDON NOODLES
In a large pot of salted water, prepare the udon noodles per the package instructions.
Toss the cooked noodles lightly with sesame oil. Reserve.
PREPARING THE JAPANESE CUCUMBER SALAD
In a medium-size bowl, mix together the sliced cucumber, peeled and sliced radish, julienned red onion, seeded and minced Fresno pepper, and minced green onion. This is your salad.
In a separate small bowl, whisk together the rice vinegar, sugar, soy sauce, and chile oil. This is your dressing.
Toss the cucumber salad with the dressing.
Set the salad aside until ready to use.
PREPARING THE MEATBALL GLAZE
In a small bowl, mix together all of the meatball glaze ingredients (sweet soy sauce, soy sauce, mirin, and sesame oil).
After the meatballs have baked in the oven and cooled for 10 minutes, toss the meatballs in the glaze.
To assemble the bowls, divide the udon noodles between 4 bowls.
Take your glazed Miyazakigyu Wagyu beef meatballs, and divide them between the 4 bowls.
NOTE: Use any extra meatball glaze to pour over the meatballs and udon noodles.
Finish the dish by dividing the Japanese salad between the 4 bowls.
Serve immediately, and enjoy!
Comments will be approved before showing up.